Imagine the sweet crunch of a churro blended with the creamy richness of a cheesecake — all in a handheld, sliceable bar. That’s the magic of Churro Cheesecake Bars, the ultimate dessert fusion you didn’t know you needed. With layers of cinnamon-sugar pastry, silky cheesecake filling, and a buttery golden crust, these bars are dangerously addictive and shockingly easy to make.
Perfect for holidays, birthdays, or weekend baking sprees, this dessert uses simple store-bought ingredients and minimal prep — yet delivers huge flavor and a “wow” factor. Plus, they slice beautifully and store well, making them great for gifting or bringing to events.
Ingredients:
For the crust and topping:
- 2 cans (8 oz each) refrigerated crescent roll dough
- 1/2 cup granulated sugar
- 1 tbsp ground cinnamon
- 2 tbsp melted butter
For the cheesecake filling:
- 2 packages (8 oz each) cream cheese, softened
- 3/4 cup granulated sugar
- 1 egg
- 1 tsp vanilla extract
Instructions:
Step 1: Preheat and Prep
Preheat your oven to 350°F (175°C). Lightly grease a 9×13-inch baking dish or line it with parchment paper for easier cleanup.
In a small bowl, mix the 1/2 cup sugar and cinnamon — you’ll use this throughout the recipe.
Step 2: Create the Bottom Layer
Unroll one can of crescent roll dough and press it into the bottom of the baking dish. Pinch the seams together to seal and press it out to the edges. Sprinkle half of the cinnamon-sugar mix evenly over this layer.
Step 3: Make the Cheesecake Filling
In a large bowl, beat the softened cream cheese until smooth. Add sugar, egg, and vanilla extract. Beat until well combined and creamy.
Pour the cheesecake mixture evenly over the crescent dough base, spreading it out with a spatula.
Step 4: Add the Top Layer
Unroll the second can of crescent dough and gently lay it on top of the cheesecake filling. Again, pinch the seams to seal. Don’t worry if it’s not perfect — it will puff and bake beautifully.
Brush the top with melted butter and sprinkle the remaining cinnamon-sugar mixture over the entire surface.
Step 5: Bake and Cool
Bake for 30–35 minutes, or until the top is golden brown and the center is just set. Remove from the oven and let cool at room temperature for about 30 minutes. Then refrigerate for at least 2 hours before slicing — this helps the bars firm up for clean cuts.
Cut into squares or bars and enjoy chilled or at room temperature.
Tips for Success:
- Use full-fat cream cheese for the richest flavor.
- Chilling is crucial — it enhances both texture and flavor.
- For a caramel twist, drizzle with dulce de leche before serving.